If I'm going to be honest with you, today just wasn't the best day for me! I generally try to stay positive but sometimes we all have a bad day and that's okay! Lucy just wasn't a happy girl and there wasn't much she wanted to do except cuddle in my arms. I think she may be teething so I can't blame her! I barely had time to do anything today and we were supposed to do our grocery shopping but I didn't want to drag her out of the house when she wasn't feeling well. So one good thing that came out of that is this recipe! I literally just had to make something up with whatever I had in the house and so this spinach pie was born! All I did was make a batch of tofu ricotta, sautéed some shallot, garlic, and frozen spinach, mixed them together, dumped it into a vegan frozen pie crust and baked it. I honestly wouldn't have had the energy for anything else after this day and it was quite a comforting dinner! The other positive I got out of this day was that I got a lot of snuggle time with my little love bug and I don't think anything beats that!
Spinach Pie
Ingredients:
2 cloves of garlic, minced
1 large shallot, thinly sliced
ground black pepper and Himalayan pink salt to taste
1 16 oz package frozen spinach, defrosted
1 prepared serving tofu ricotta (see below)
1 frozen vegan pie crust
For the tofu ricotta:
1 14 oz package extra firm tofu, drained, pressed, and patted dry
2 tbs lemon juice
2 tbs nutritional yeast
1 tsp dried basil
1 tsp dried oregano
2 cloves of garlic
ground black pepper and Himalayan pink salt to taste
Instructions:
1. To make the tofu ricotta, combine everything in the food processor until it reaches desired consistency.
2. Preheat oven to 350 degrees. Heat oil in skillet over medium heat.
3. Add shallot and garlic and cook a few minutes until soft and fragrant.
4. Squeeze as much water out of the spinach as possible then add to the skillet. Cook for another minute or two.
5. Combine spinach mixture with tofu ricotta. Pour into pie crust and bake for 35-40 minutes until crust is golden brown.